How to cook it

Directions

Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.

4.In the bowl of a stand mixer, with whisk attachment, whisk the eggs.

5.Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.

6.Add the dry ingredients into the wet ingredients.

7.Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.

8.Divide batter between the two prepared pans. It will be thick. (Spread it out evenly in the pan)

30 minutes (for 9 inch pans) or until a toothpick inserted in the center comes out clean.

10.Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.

Coconut Honey Frosting (Paleo/Vegan)
1.Combine all ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.
2.Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened.*
* The frosting will “break” when you first start mixing it. Just keep going and it will eventually come back together and be light and fluffy like whipped cream.

Making the Four-Layer Paleo Chocolate Cake
Allow the cake layers to cool completely. Then cut each layer in half lengthwise.

Begin adding the frosting to each layer until you have a four-layer cake like this one. The frosting is slippery and you could easily have a disaster on your hands if you are not careful while putting this together. I don’t recommend trying to put too much frosting in each layer.